POMEGRANATE SYRUP FOR CAKE
POMEGRANATE SYRUP FOR CAKE
THIS IS NOT A RECIPE FOR CAKE. IT IS A RECIPE FOR SYRUP AND AN INSPIRATION FOR CAKE
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THIS IS A YELLOW CAKE. WITH LAYERS OF DIPLOMAT CREAM AND POMEGRANATE SYRUP. FROSTED WITH A SWISS MERINGUE BUTTER CREAM TINTED GREEN AND PIPED WITH WHITE. NOTICE THE IMPERFECTION, THE UNPROFESSIONALISM OF THE PIPING. THOSE ARE MY SKILLS. YOU CAN EAT A PRETTY CAKE, YOU CAN EAT AN UGLY CAKE, MOST OFTEN THEY TASTE EQUALLY DELICIOUS.
The yellow cake and Swiss meringue buttercream come from “Zoe Bakes”by Zoe Francois. A very handy and educational book on cakes. The diplomat cream is just a mixture of pastry cream (recipe here) and whipped cream. The pomegranate syrup recipe and how to is below.
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Pomegranate syrup can be used for sweet applications as well as savory. It is often used to sweeten and tang up savory meat dishes but can also be used for cakes, and perhaps pastry creations too, although I have never tried.
INGREDIENTS: 4 CUPS POMEGRANATE JUICE, 1/2 CUP SUGAR AND JUICE OF ONE BIG LEMON (OR MORE ACCURATELY, A 1/4 CUP)
Find 7-8 large pomegranates. Seperate the arils from the skin and pulp. Place the arils in a blender and blend well. Strain the juice through a mesh strainer. Pour the juice in a sauce pan with the sugar and lemon juice. Bring to a boil. Drop the temp to medium low and simmer for roughly 45 minutes to an hour. Let cool and then transfer syrup to a jar. This will keep in the fridge for a few months.
